TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Filipino

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 1/2 lb Pork shoulder or butt cut
-into 1-1/2″ cubes
1/3 c Vinegar
2 tb Soy sauce
1 ts Salt
3 Cloves garlic, minced
1 Small bay leaf
1/4 ts Pepper
1 tb Sugar
1/2 c Water
2 tb Cooking oil

1. Combine all ingredients except cooking oil in a pot and let stand for
at least 30 minutes.

2. Simmer covered for 1 hour or until meat is tender. Drain and reserve
the sauce.

3. Heat cooking oil in a skillet. Brown meat on all sides. Transfer to a
serving dish.

4. Pour off all remaining oil from skillet. Add reserved sauce and cook
for a minute or two scraping all browned bits sticking to pan. Pour sauce
over meat and serve.

Variation: May be done with chicken or a combination of chicken and pork.
Beef or chicken livers may be added too if desired.

Preparation time: 10 minutes plus marinating time. Cooking time: 1 hour,
15 minutes Serves: 4 to 6

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

– – – – – – – – – – – – – – – – – –

A LUCKY ACCIDENT

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sm Carrots, diced
2 sm Parsnips, diced
1 md Turnip, cut in chunks
2 ea Celery stalks, diced
Celery leaves from
1 lg Onion, stuck with 2 cloves
1 cn Tomatoes with liquid
1 cn Tomato paste
1 sm Bn flat-leaf parsley
1 ea Bay leaf
Fresh rosemary and thyme
Black peppercorns

Put 3 quarts of water in the bottom of a large stock
pot with a pasta insert. Add the tomato liquid and
tomato paste. Put all of the other ingredients in the
pasta insert. Bring to a boil over high heat, lower
the heat, cover and simmer for about 3 hours. Lift out
the pasta insert, letting out the liquid fall back
into the pot. Press down on the solids to extract as
much liquid as possible and return all the liquid to
the pot. Discard the solids.

Note: This started out to be vegetable stock to use up
some leftover stuff I had on hand, but after I
strained the stock I decided to use it as a cooking
liquid for pasta. The pasta thickened and flavored the
stock to such an extent that I decided to save the
leftovers to use as a tomato-vegetable soup. I may add
some vegetables and small pasta to that.

Recipe by Diane Lazarus

– – – – – – – – – – – – – – – – – –

Title: Standard Tomato Sauce
Categories: Canning, Vegetables
Yield: 1 recipe

Quantity: For thin sauce — An average of 35 pounds is needed per canner
load of 7 quarts; an average of 21 pounds is needed per canner load of 9
pints. A bushel weighs 53 pounds and yields 10 to 12 quarts of sauce-an
average of 5 pounds per quart.

For thick sauce — An average of 46 pounds is needed per canner load of
7 quarts; an average of 28 pounds is needed per canner load of 9 pints.
A bushel weighs 53 pounds and yields 7 to 9 quarts of sauce-an average
of 6-1/2 pounds per quart.

Procedure: Prepare and press as for making tomato juice. Simmer in
large-diameter saucepan until sauce reaches desired consistency Boil
until volume is reduced by about one-third for thin sauce, or by
one-half for thick sauce. Add bottled lemon juice or citric acid to jars
(See acidification directions). Add 1 teaspoon of salt per quart to the
jars, if desired. Fill jars, leaving 1/4-inch headspace. Adjust lids and
process. Recommended process times are given in Table 1, Table 2, and
Table 3.

Table 1. Recommended process time for Standard Tomato Sauce in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 35 min.
1,001 – 3,000 ft: 40 min.
3,001 – 6,000 ft: 45 min.
Above 6,000 ft: 50 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 40 min.
1,001 – 3,000 ft: 45 min.
3,001 – 6,000 ft: 50 min.
Above 6,000 ft: 55 min.

Table 2. Recommended process time for Standard Tomato Sauce in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.

Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.
Table 3. Recommended process time for Standard Tomato Sauce in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 15 min.
Canner Gauge Prssure (PSI) at Altitudes 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
.
NOTE: This section of the guide appears to contain some sort of error
in the information given within Table 3 above. In the USDA book, there
are only TWO sizes of jars specified in the table, but there are THREE
separate lines of figures in the table, and it is not completely clear
which jar size the second and third entries refer to. I have given the
second entry’s numbers as those to be used for Quart jars, and below I
have reprinted the third entry on the table, for an unknown jar size.

Style of Pack: Hot. Jar Size: ??.
Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 15 lb.
Above 1,000 ft: Not Recommended.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: RED WINE AND PEPPER MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————-FOR BEEF,POULTRY,PORK,LAMB—————-
1 Small garlic clove; crushed
1 ts Vegetable oil
1/4 c Red wine
1 ts Allspice berries; crushed
2 ts Black peppercorns; crushed

Combine all ingredients in a bowl. Makes about 1/3 cup.

—–

Title: Mom’s Chili
Categories: Chili, Restaurants, Pasta, Vegetarian
Yield: 8 servings

——————-MICKEY’S GOURMET CKBK——————-
3 T Olive oil
1/4 c Red bell pepper, diced
1/4 c Green pepper, diced
1/4 c Celery, diced
1/4 c Onion, diced
1/4 c Carrots, diced
1 T Garlic, crushed
1/4 c Mushroom buttons, sliced
1/2 c Corn
1 c Canned tomatoes, diced
1/4 c Sliced black olives
1/2 t Chili powder
1/8 t Cayenne
1/4 t Thyme
1/4 t Oregano
1/4 t Pepper
1/4 t Cumin
1/8 c Jalapeno peppers
1/4 c Tomato paste
2 c Chicken stock OR broth
2 T Cornstarch
1/2 c Canned great northern beans
1/2 c Canned pinto beans
1/2 c Canned black beans
1/2 c Cannaed kidney beans
8 oz Angel hair OR thin spaghetti

50’s Prime Time Cafe, Disney-MGM
In 4qt saucepan,a heat oil and add fresh vegs except
corn. Saute until tender. Add corn, tomaotes and
olives. Add spices; cook 1-2 mins. Add jalapeno
peppers, tomato paste and stock; bring to boil. Add
cornstarch mixed with 2T water and cook an additional
5 mins until thickeneed. Add beans; simmer until
heated through. Cook pasta in a separate pot; drain,
serve 1oz pasta with 1c chili in the same bowl.

—–

Impossible Mexican Pie

Recipe By : Betty Crocker handout
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1/2 cup chopped onion
1 1/4 ounces taco seasoning mix
4 ounces green chiles
drained — seeded and chopped
1 cup shredded Monterey Jack cheese
— (about 4 ounces)
1 1/4 cups milk
3/4 cup bisquick. baking mix
3 eggs
1/8 teaspoon red pepper sauce

Heat oven to 400 degrees. Lightly grease pie plate, 10 x 1 1/2 inches. Cook
and stir ground beef and onion until beef is brown; drain. Stir in seasoning
mix Spread beef mixture in pie plate. Sprinkle with chilies and cheese.
Beat remaining ingredients until smooth, 15 seconds
in blender on high speed or l minute with hand beater. Pour into pie plate.
Bake until golden brown and knife inserted halfway between center and edge
comes out cleans 25 to 30 minutes. Let stand 5 minutes
before cutting. Refrigerate any remaining pie. 6 to 8 servings.
High Altitude Directions (3500 to 6500 feet): Bake about 30 minutes.

– – – – – – – – – – – – – – – – – –

Title: AUNTY BETTY’S BOMBE
Categories: Desserts, Usenet
Yield: 4 servings

2 c Double cream
1/3 c Sugar
4 T Water
6 oz Chocolate, plain
3 Egg yolks

Whisk 1/2 of the cream until stiff and spread it around the edges of a
large bowl. Freeze for 1/2 to 1 hour.

Dissolve the sugar in the water, bring to the boil and simmer for 3 minutes
until syrupy. Meanwhile, break chocolate into blender or warm bowl.

Pour the hot sugar syrup onto the chocolate and blend or whisk until the
chocolate has all melted. Add the egg yolks and mix the whole lot
thoroughly.

Whisk the remaining cream into soft peaks and fold gently into the
chocolate mixture. Pour into the centre of the frozen cream and freeze for
several hours until solid. Cover when fully frozen.

NOTES:

* A high-cholesterol chocolate dessert — This recipe comes from a
friend’s aunt. It always seems to taste wonderful no matter how sloppily I
measure things. Yield: Serves 4-6.

* Although the recipe “serves 4-6,” two people will happily eat the whole
thing.

* The outside is frozen solid, so you may find a fork useful for breaking
your portion into pieces without showering fellow diners with fragments. It
could be served in small portions, but don’t count on having any left over.

* Double cream has more than 45 percent butterfat. It is difficult to
find cream in North America that is richer than whipping cream, which is
typically 32 percent butterfat. If you can find heavy cream it is likely to
be 36 percent. Use the richest cream you can find.

: Difficulty: easy.
: Time: 20 minutes preparation, 3 hours cooling.
: Precision: no need to measure.

: William Roberts
: Department of Computer Science Statistics
: Queen Mary College
: University of London, UK
: liam@qmc-cs.UUCP

: Copyright (C) 1986 USENET Community Trust

—–

Aaronson’s Turkey Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Poultry
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SUSAN AARONSON—–
Turkey carcass

I love turkey soup. Here’s what I do. Cut the carcass in half and put
it into a large stockpot. Add 1 huge onion; diced medium, 3 stalks
celery, chopped medium , 3 carrots, medium dice, 1 cup yellow and 1
cup green split peas and enough wat er to cover the ingredients by an
inch or two. Let this mixture come to a boil. Lower the -> flame to a
good simmer and cook for about 3/4 of an hour. Add 1 can chick peas, a
handful of small pasta (tubetti or tubbettini are my favorites) a nd
when the pasta is al dente, the soup is finished. Taste and adjust
seasoning with salt and pepper and eat! After the soup is chil led
remove the carcass pick off any pieces of turkey that remain. You
may want to add more water, as this does produce quite a thick
soup. Add as much as you need. The vegetables and peas will have
flavored the broth enough to withstand t he addition of more water. I
hope you enjoy this soup. SUSAN FROM: SUSAN AARONSON

– – – – – – – – – – – – – – – – – –

Title: Gingersnaps
Categories: Cookies
Yield: 3 servings

3/4 c Shortening
1 c Sugar
1/4 c Molasses
1 Egg
2 c Flour
1/4 ts Salt
2 ts Soda
1 ts Cinnamon
1 ts Ginger
1 ts Cloves

Cream shortening, sugar and egg. Add molasses and beat well. Add
sifted dry ingredients gradually. Mix well. Roll in small balls.
Roll balls in white granulated sugar and place about 2 inches apart
on a baking sheet. Bake at 350 degrees for 10 to 12 minutes.

Randy Rigg

MMMMM

Title: Cereal Oat Cookies
Categories: Cookies
Yield: 60 servings

1 1/2 c All-purpose flour
1 ts Baking soda
1 1/2 c Margarine (3 sticks)
2/3 c Brown sugar; firmly packed
2/3 c Granulated sugar
1 Egg
1 ts Vanilla
2 c Quick-cooking oats
1 c Raisins
2 c Bran nuts cereal

Recipe by: www.homearts.com/KRAFT/home3.html
Preparation Time: 1:20
MIX flour and baking soda in small bowl. Beat margarine in large bowl with
electric mixer on medium speed to soften. Gradually add sugars, beating
until light and fluffy. Beat in egg and vanilla. Gradually add flour
mixture, beating well after each addition. Stir in oats, raisins and
cereal (POST GRAPE-NUTS). Drop by rounded tablespoonfuls onto ungreased
cookie sheets.

BAKE 8 minutes or until lightly browned. Cool 1 minute; remove from cookie
sheets. Cool completely on wire racks. Makes 5 dozen.

—–